Fruit Preservation, 1st ed. 2018 Novel and Conventional Technologies Food Engineering Series
Coordonnateurs : Rosenthal Amauri, Deliza Rosires, Welti-Chanes Jorge, Barbosa-Cánovas Gustavo V.
FEATURES:
Traditional and Novel Technologies to Process Fruits
- Microwaves
- Ohmic Heating
- UV-C light
- Irradiation
- High Pressure
- Pulsed Electric Fields
- Ultrasound
- Vacuum Impregnation
- Membranes
- Ozone
- Hurdle Technology
- Safety
- Nutrition and Health
- Consumer Perception
- Sensory
- Minimal Processing
- Packaging
- Cooling and Freezing
- Dehydration
- Frying
In-depth discussion of present and potential trends in fruit preservation technology
Highlights the benefits of emerging technologies as compared to conventional technologies
Includes consumer perspectives on fruit preservation from around the world
Date de parution : 12-2019
Ouvrage de 532 p.
15.5x23.5 cm
Date de parution : 11-2018
Ouvrage de 532 p.
15.5x23.5 cm